Banana Chocolate Chip Cookies Quick + Easy
Soft, cake-like, banana chocolate chip cookies are the perfect treat for any banana lover. Use those overripe bananas in a delicious way!
For more banana recipes, try Frosted Banana Bars, BEST Banana Bread, Banana Muffins, and Cream Cheese Banana Bread.
The best banana cookies!
I love sharing quick, easy, delicious desserts with you. I have a delicious treat for you today! If you’re like me, you tend to have an overripe banana or two on the counter. It seems my kids go through a phase where either we don’t have enough bananas or we have “I better freeze these” black bananas sitting outside.
That’s where my favorite banana recipe comes in…cue Banana Chocolate Chip Cookies. They combine two of my favorite things – cookies and bananas!
These cookies are great for getting rid of overripe bananas. You know bananas are ripe enough to use when they’re all brown. The more brown they are, the sweeter they taste! They will mix better with the batter/dough. Bananas also make the cookies super moist and chewy! So delicious and so easy!
How to Make Easy Banana Cookies
We love that these cookies are so easy, even the kids can help make them. Here’s what you need to do to make them…
Prepare. Preheat oven to 350 degrees
wet ingredients. Beat butter and sugar in a mixer until smooth. Add eggs, vanilla and almond extracts, and bananas and mix well.
dry ingredients. Combine flour, baking soda, cocoa and salt in a separate bowl. Add this to your butter and sugar mixture and mix well. Stir in chocolate chips.
bake. Scoop onto a greased baking sheet and bake at 350° for 8-10 minutes.
Tips + Storage Information
- banana: I would start with 2-3 medium bananas to get ½ cup mashed bananas.
- Mash the bananas: To mash, place the bananas in a bowl and mash the bananas with a fork until smooth. You can also use an electric hand mixer for a smooth finish if you prefer.
- Chewy Cookies: If you want chewy cookies, you can choose to use brown sugar instead of white sugar. You can also cool the dough before baking so you don’t lose all the moisture in the dough.
- Bold: If the dough is really runny and the cookies are flat, try adding more flour. Try adding ¼ cup of flour and see if that helps.
- Soft Cookies: Keep cookies soft in an airtight container on the counter. Don’t overmix or overbake the cookies!
shop Store cookies in an airtight container at room temperature for up to a week.
freeze Up to 3 months in an airtight container. You can store cookie dough in the refrigerator in a covered container for up to 5 days, just make sure the container has an airtight seal so the dough doesn’t dry out.
For more cookie recipes try:
Prep time 10 minutes
Cook Time 12 minutes
Total time 22 minutes
Serving Size 36
by Lil’ Luna
- 1/3 cup softened butter
- 1/2 cup sugar
- 1 egg
- 1/2 cup mashed ripe bananas
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1 cup semisweet chocolate chips
Preheat oven to 350.
In a medium bowl, beat butter and sugar until light and fluffy. Beat eggs, banana and vanilla until combined.
Combine flour, baking powder, salt and baking soda and gradually add to creamed mixture. Stir in chocolate chips.
Scoop onto a sprayed baking sheet. Bake at 350° for 10-14 minutes, until light brown around the edges.